Freezing bread dough

[Jenise]

I'm planning to make some focaccia for the big dinner on Saturday, but want to make the dough in advance and bag it up for someone else to bake off. I've never frozen bread dough but understand it to be a good technique for the circumstance I'm in. At what point do you freeze the dough, before the first rising?

I'm not sure it makes much difference.

NJ does this often and she freezes before the rise. That's what she does, but other methods may work just as well.

Winger

[Jenise]

NJ does this often and she freezes before the rise. That's what she does, but other methods may work just as well.

Winger

Thanks, Bill. I presumed that would be the way to go, but I wanted to be sure. With dinner for 80--things have to be foolproof.

With dinner for 80--things have to be foolproof.

Dinner for 80?!

Hi Jenise,
Before the first rise is best but I have frozen loaves and cinnamon rolls dozens of times after they are shaped. It makes it much easier when we have weekend company. I have popped the dough from the freezer into the fridge the night before to speed things along in the morning. Allow quite a bit of thaw and rise time (three hours or more at room temp depending on the size and shape).